Pumpkin-Swirl Cheesecake

(517)

rate it now!

you may also enjoy

PHILADELPHIA "Fruit Smoothie" No-Bake Cheesecake

PHILADELPHIA Classic Cheesecake

PHILADELPHIA INDULGENCE Chocolate Mousse Cheesecake

video by: kraft

Even when last golden days of summer fade away, pumpkin returns to make everything OK again. Welcome the season with these velvety smooth bars with a spicy cookie crust.

time

prep:

20 min

total:

6 hr 5 min

servings

total:

16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

NABISCO Ginger Snaps, finely crushed (about 1-1/2 cups)

1/2

cup finely chopped PLANTERS Pecans

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar, divided

tsp. vanilla

eggs

cup canned pumpkin

tsp. ground cinnamon

1/4

tsp. ground nutmeg

Dash ground cloves

Make It

HEAT oven to 325°F

MIX ginger snap crumbs, nuts and butter; press onto bottom of 13x9-inch pan.

BEAT cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add eggs, 1 at a time, beating after each just until blended. Remove 1-1/2 cups batter. Stir remaining sugar, pumpkin and spices into remaining batter.

SPOON half the pumpkin batter into crust; top with spoonfuls of half the plain batter. Repeat layers; swirl gently with knife.

BAKE 45 min. or until center is almost set. Cool completely. Refrigerate 4 hours.

Kraft Kitchens Tips

Size-Wise

Sweets can add enjoyment to a balanced diet, but remember to keep tabs on portions.

Make it Easy

Line pan with foil, with ends of foil extending over sides. Use foil handles to lift chilled cheesecake from pan before cutting to serve.

How to Prepare Cheesecake in Springform Pan

To bake cheesecake in 9-inch springform pan instead, prepare as directed increasing the bake time to 55 min. to 1 hour 5 min or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours.

Rate recipes, or edit your previous ratings and more. Sign In

a cook

posted:10/23/2002

This is a very good recipe. I would make it again.

a cook

posted:10/23/2002

What a great idea using ginger snaps for the crust! This looks much better than the recipe I used last year.

a cook

posted:10/22/2002

One of the best cheesecakes I have ever eaten. Everyone who tasted it loved it. Very easy to make. Great texture.

a cook

posted:10/22/2002

Creamy, delicious, easy to make and pretty to look at! This seems the perfect festive holiday dessert, but it's too good to reserve for just a holiday or special occasion. The ginger snap crust adds a different flavor, but you can also make it with a regular graham cracker crumb or chocolate cookie crumb crust. This one is sure to be a hit with family and friends!

Belinda212

posted:10/22/2002

Great recipe, & very easy to make.

barbara279

posted:10/20/2002

Delicious!! Very creamy!! Enjoyed it immensely. Will definitely make again.

a cook

posted:10/20/2002

ckaus

posted:10/19/2002

pizzapi

posted:10/19/2002

This is soooooo good! The flavor of the gingersnaps in the crust makes it stand out from other pumpkin cheesecake recipes. It's also extremely pretty to look at!

a cook

posted:10/19/2002

I will be making this recipe. The ingredients are those I regularly have on hand and it seemed quick and easy to make and easy to teach to my children or to direct them to learn on thier own.